12 Flourless Chocolate Cakes For the Win

This decadent chocolate cake is true indulgence.  Top with a dollop of whipped cream.  

California-based chef Tanya Holland puts a Southern spin on this classic Passover cake. It will rise as it bakes, and then sink rather dramatically in the center. Don't worry about this--just trim the top with a large serrated knife and save the pieces for snacks.

These flourless chocolate cakes are as rich as a restaurant dessert, but they're made with a fraction of the fat and no dairy butter. When these cakes bake, the gooey filling causes the center to sink in.

TV chef Nigella Lawson crafted this cake for a friend with celiac disease who feared he'd never enjoy chocolate cake again.  Similar to a fudgy brownie, this cake is completely gluten-free and swaps almond meal for all-purpose flour.  

In his riff on Black Forest cake, a favorite dessert of his father's, Top Chef-winning-owner of Boulder's Blackbelly restaurant, Hosea Rosenberg, tops individual cakes with mascarpone cream instead of whipped cream and luscious brandied cherries instead of jarred.

We like these soufflés best with bittersweet chocolate, but they work wonderfully with any kind you prefer—even milk chocolate.You can fill the soufflé dishes up to 1 day before baking and chill them (allow up to 5 extra minutes to bake).

Layer crisp meringues and coconut cream to make a fabulous and flourless dessert that works for Passover celebrations or anytime you need a dairy- and gluten-free dessert that impresses. Coconut cream has a rich texture and subtle sweetness and also happens to be dairy free. Look for canned coconut cream (not coconut milk, coconut water, or cream of coconut), and chill it well before you whip it up.

Top this ooey-gooey chocolate cake with a homemade white chocolate mousse made from white chocolate, heavy cream, and almond extract.  Garnish with your favorite fresh berries.  

Celebrity baker Elizabeth Faulkner created this indulgent, citrusy treat, perfect for enjoying with your partner or alongside a glass of red wine during girls' night in. This rich dessert can be served either warm or cool, but it becomes much fudgier when cool.  

This dessert, prepped in just 30 minutes, is all about the crisp cookies and luscious chocolate.

This delicious baked mousse is light and airy, getting its irresistible flavor from a touch of brandy and espresso.  Top with a dollop of whipped topping and fresh raspberries.  

This sensual dessert--adapted from Nicole Krasinski, chef-owner of State Bird Provisions in San Francisco--offers intriguing flavor combinations and textures that range from cloud-like to crunchy. Krasinski tops her cakes with a tasty fennel-hazelnut granola; for simplicity, we've used toasted hazelnuts.